Baked lemon cheesecake

This is one of the most loved desserts around the world. Gingernuts are a lovely alternative for the base, and fresh passionfruit pulp or raspberries are delicious served on top.

  • 4 hrs preparation chill time
  • 1 hr cooking
  • Serves 10
  • Print


Baked lemon cheesecake
  • 250 gram packet plain sweet biscuits
  • 125 gram butter, melted
  • 3 eggs
  • 1/2 cup (110g) caster sugar
  • 3 x 250g packets cream cheese, softened
  • 1 tablespoon finely grated lemon rind
  • 1/4 cup (60ml) lemon juice


Baked lemon cheesecake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line base of 22cm springform tin with foil.
  • 2
    Process biscuits until crushed finely. Add butter; process until just combined. Press biscuit mixture evenly over base and side of tin, cover; refrigerate 1 hour.
  • 3
    Beat eggs and sugar in medium bowl with electric mixer until thick and creamy; add cheese, rind and juice; beat until smooth. Place tin on oven tray; pour cheese mixture into tin.
  • 4
    Bake, uncovered, about 1 hour or until firm. Cool in oven with the door ajar. Cover cheesecake; refrigerate 3 hours or overnight.

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